“There is a saying
in Kerala, `Chukkillatha kashayamilla’ (there is no concotion
without `chukku’ or dry ginger). In almost all Ayurveda
medicines, `chukku’ is a common ingredient because of its
carminative and digestive properties. According to Ayurveda,
indigestion in all levels of metabolism is the root cause of all
diseases. So a daily intake of such an ingredient is good enough
to keep sickness away,” says Dr. E. T. Neelakandhan Mooss of
Vaidyaratnam Oushadashala, Thaikkattussery.
Dr. K. Sreedharan Nair, retired Professor,
Shoranur Ayurvedic College and visiting physician, Keraleeya
Ayurveda Samajam, explains, “The `chukku’ has catalytic
properties and hence it boosts the medicinal value of other
ingredients. After a sumptuous meal, you find people serve `chukkuvellam,’
which helps digestion. In
Ayurveda, we often concentrate first on the stomach to see if
the ailment has anything to do with improper digestion. If we
suspect so, we advice the patient to starve for a couple of days
and drink only medicated water so as to cleanse the stomach off
its undigested food.”
However, not all types of
medicated water suit everybody. It depends on the body
constitution, seasonal variations and place of residence.
Explaining in detail, Mr. Mooss says that generally the purpose
of `chukkuvellam’ type of processed water is to increase
appetite, digest foods, clear abdominal discomforts etc. Hence
herbs with opposite qualities should not be consumed. For
example, invitiation of `kapha’ and `vatha’ diseases, `chukku’
is good. `Jeeraka’ alleviates kapha
and `vatha doshas,’ but vitiates `pitha dosha.’ `Pathimukham’
alleviates `kapha and pitha doshas.’” If one is selecting
drinking water on the basis of Ayurvedic science, a lot
of things have to be taken into consideration, he adds. Every
Vaidyan’s advice is that medicated water should be taken fresh,
not more than a day old. Dr. Sreedharan Nair emphasises this
should not even be stored overnight. Agrees Dr. Sunil Kumar,
“The very meaning of medicated water is that it has to be boiled
for at least five minutes, which most people seem to ignore. `Tulasi’
or pepper water is good for cold and throat infections. `Panakam’
water has ingredients like `ramachcham,’ `iriveli’ and
sandalwood, which give a cooling effect to the body in summer.”
`Chukku’ magic
DR. NEELAKANDHAN MOOSS of Vaidyratnam Oushadashala,
Thaikkattussery, explains some of the characteristics of `chukku’
(dried ginger), which is used in almost all medicinal
preparations especially in decoctions. In Ayurveda, fresh ginger
is known as `ardraka’ and dried ginger is known as `suntee.’ In
a lot of contexts we can see
`chukku’ as one of the ingredients
along with other ingredients. Some examples are :
a) Decoction of `mahabala’ root and `chukku’
checks malarial fever with rigor and burning sensation in two or
three days (Ref: Bhavaprakasam)
b) Decoction of `chukku,’ added with honey,
alleviates loss of appetite, dyspepsia and cough (Ref:
Bhavaprakasam)
c) One should take water processed with `vacha,’
`athivisha,’ `mustha,’ `parpata,’ `hribera’ and `chukku’ for
improving appetite and digestion (Ref: Charakam)
d) In case of toxicity, indigestion, piles and
constipation one should use regularly `chukku,’ `pippali,’ `harithaki’
or `dadima’ (Ref: Vrinda Madhavam).
e) Decoction of `chukku’ stimulates digestive
fire quickly and there is no need of other drugs for this
purpose (Ref: Vrinda Madhavam).
f) Water processed with `kantakari,’ `chukku’
or `dhanyaka’ should be given as post meal drink. It acts as
carminative and laxative (Ref: Charakam).
g) Taking a decoction of `chukku’ and `eranda’
root added with `hingu’ and `souvarchala’ gives relief from pain
instantaneously.
h) Hot decoction of `chukku’ promotes
digestion, alleviates cough, asthma, colic and heart diseases.
i) Boiled and cooled water processed with `bala’
or `prisniparni’ or `kautakari’ combined with `chukku’ should be
drunk in all cases of alcoholism (Ref: Charakam).
Source:
http://www.hinduonnet.com/thehindu/mp/2003/08/11/stories/2003081100430100.htm
Chuku
Malli drink (Coriander + Dry ginger)
Coriander Seeds - 100 gms
Sukku(dry ginger powder) - 25 gms
Slightly roast coriander seeds and add dry ginger fry for 2 mins
in medium flame
Let it cool and powder them.
Prepare the decoction with 1 cup of water and 1 teaspoon of
powdered jaggery or brown unrefined sugar and 1 tps of
prepared powder. Boil for minutes.
